In a 4 quart pan with 2 T. olive oil, cook whichever meat you have chosen until cooked through. If bacon or other fatty meat, no olive oil necessary. Add onion to meat and cook until transparent. Add 1 T. Herbes de Provence. Mix thoroughly as oil brings out the flavor in spices, then add garlic. Stir for 1 minute, then add rinsed beans, chilies and chicken stock. Bring to a boil, cover, then reduce heat to medium and let simmer until you like the consistency. You can also mix slightly with a hand blender to puree a few of the beans for a thicker version. Add salt and pepper to taste.